Properties and structure of cereal grains. Milling of grains and their processing into food or feed. The chemistry of cereal grains and what happens as grains are processed.
15 years with USDA as a research chemist. 25 years as a professor at Kansas State University and 3 years as President of R&R Research Services, Inc.
Mainly Cereal Chemistry but many others also
PhD in cereal chemistry
|Teddy||05/25/16||10||6||10||Top marks for knowledge and politeness, but .....|
|Norma||04/27/16||10||10||10||Thanks for the help. I needed someone .....|
|mahdi||04/25/16||10||10||10||I like it how u done but .....|
|Nicholas||10/23/14||10||10||10||Thank you very much for your prompt .....|
Ted, As you know you have a number if problems. that probably cannot be easily fixed. While the anti-oxidants are effective in slowing rancidity development there are still a number of questions
Ted, I would recommend you go to the AACC International press website. Two books I would call your attention to are Principles of Cereal Science and technology and Breakfast Cereals and how they are
Norma, I would approach the problem as you suggest. Going with a smaller yeast level and longer time should work. Without knowing the complete formula it is difficult to suggest other changes
Nicholas, To me this seems to be diffusion at work. The principle behind diffusion says that material diffuses from high concentration to low concentration. When the solvent contacts the organic material
Dave, Phytic acid can indeed block the adsorption of certain minerals. Thus if you have a diet that is high in phytic acid and low in minerals you may have a problem. However a bowl of oatmeal